Spaghetti Squash with Chickpeas and Kale
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
2 to 3
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Course
Main Course
Spaghetti Squash with Chickpeas and Kale
Description
This dish features baked spaghetti squash strands tossed with a skillet mixture starting with olive oil, shallots, whole garlic clove for infusion, rosemary, and red pepper flakes. Chickpeas are cooked until lightly browned, adding a nutty flavor and protein, followed by the addition of kale and lemon juice which brings brightness and some bitterness that balances the dish.
Sun-dried tomatoes or other briny elements like olives or capers are added for depth and contrast. The topping of toasted pine nuts adds crunch and further complexity. Parmesan cheese provides a savory finish but is optional, allowing for a vegan variation by omitting it.
It can be served as a vegetarian main or a hearty side. The varied textures from tender squash, wilted kale, and crunchy nuts create interest, while the bright lemon and herbs complement the richness of the chickpeas and nuts.
Ingredients
- 1 spaghetti squash
- 1 to 2 tablespoons extra-virgin olive oil
- 1 shallot thinly sliced
- 1 garlic whole clove
- ½ tablespoon rosemary minced fresh
- red pepper flakes
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ½ cup chickpeas drained and rinsed (or roasted, cooked
- 2 cups kale leaves chopped
- 1 tablespoon lemon juice fresh
- ¼ cup sun-dried tomato or capers or olives, chopped
- ¼ cup pine nuts toasted
- Parmesan Cheese optional, freshly grated
Instructions
- Preheat the oven to 400℉.
- Prepare the spaghetti squash following the directions in this post.
- In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, the whole garlic clove (we’ll remove it later), rosemary, a pinch of red pepper flakes, a few pinches of salt, and several grinds of pepper.
- Once the shallot starts to soften, add the chickpeas and cook for a few minutes until lightly golden brown. If you’re using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the kale and lemon juice, and stir.
- Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Toss to incorporate. Remove from the heat and top with the toasted pine nuts and more grated cheese.
Notes
- For a vegan version, omit the Parmesan cheese.
User Reviews
Overall Rating
4.9
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